Split Pea Soup With Honey-Baked Ham, Cabbage and Roasted Red Pepper
Basic Information
- Servings: 8
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 73.17
- Health score: 26.00
- Weight Watcher points: 4.00
Summary
Split Pea Soup With Honey-Baked Ham, Cabbage and Roasted Red Pepper might be just the main course you are searching for. This recipe serves 8. One serving contains 360 calories, 23g of protein, and 11g of fat. For $1.71 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and primal diet. If you have ground cayenne pepper, onion, carrots, and a few other ingredients on hand, you can make it. With a spoonacular score of 65%, this dish is pretty good. Split pea & green pea smoked ham soup, Cabbage Split Pea Soup, and Split Pean and Ham Soup are very similar to this recipe.
Ingredients
peas1 pound
celery stalks3
carrots2 large
onion1
garlic6 cloves
bell pepper1
fennel bulb and fronds0.75 cup
cabbage0.5 head
ham1.5 cups
monterey jack cheese0.5 cup
chicken broth8 cups
butter2 tablespoons
olive oil2 tablespoons
ground cayenne pepper0.25 teaspoon
salt1 tablespoon
pepper2 teaspoons
Instructions
Step 1
Roast the red pepper in the oven under the broiler on each side until pepper begins to blacken, about 3-4 minutes. (Be sure to watch closely to ensure it doesnt get too burnt.)
Step 2
Remove from oven, place in a bowl and cover with plastic wrap. Once cool, remove skin, seeds and dice flesh into small pieces.
Step 3
Heat oil and butter over medium heat in a large pot. Cook carrots, onions, and celery for about 4 minutes, then add in cabbage, fennel, bell pepper, and garlic. Cook vegetables for an additional 6 minutes, or until they begin to become soft, mixing occasionally.
Step 4
Stir in ham meat, bone and peas and cook for an additional 2 minutes. Then pour enough broth to cover the mixture a few inches. Bring to a light simmer, cover pot and reduce heat to low.
Step 5
Cook for 50-55 minutes, or until peas begin to fall apart.
Step 6
Remove from heat. Discard bones and any extra fat.
Step 7
Mix in cheese, then stir in cayenne, salt and pepper to taste.
Categories
Dish Types: lunch, soup, main course, main dish, dinner
Diets: gluten free, primal
Occasions: fall, winter